Creamy Avocado Pasta with Roasted Grape Tomatoes

Preheat oven to 450 degrees F. Toss tomatoes in 2 tablespoons of olive oil and dust with salt and pepper. Roast for 20 minutes until the tomatoes begin to burst open.

Cook the pasta to al dente, according to the instructions on the package.

Meanwhile, make the sauce by placing the avocado, garlic clove, and lemon juice into a food processor and process until smooth. Add in the remaining olive oil, cilantro, oregano and salt and continue to process, scraping down the sides as needed. Add more olive oil if you prefer a thinner sauce.

When pasta is done cooking, drain it and set aside in a large bowl. Toss the sauce with the cooked pasta until all the pasta is coated. Garnish with freshly ground black pepper and the roasted tomatoes. Serve immediately*. Serves 2.

*The sauce doesn’t reheat well so planning for leftovers is not a good idea. Try to make just what you’ll need for your meal.